Baked Potato Soup
(adapted from Rachael Ray Magazine)
In a soup pot brown:
6-8 oz. bacon (which has been snipped or cut into small pieces)
Remove bacon pieces with a slotted spoon and place on a paper towel-covered plate for later.
To the bacon fat left in the soup pan add:
1 head of cauliflower, washed, cut into florets
4 large baking potatoes (or the equivalent) peeled and diced
Saute the vegetables for a few minutes in the bacon fat.
Enough chicken stock to almost cover the potatoes and cauliflower. I use "Better than Boullion" which is a soup base paste made without MSG
Simmer the potatoes and cauliflower until tender. Puree in blender.
2-3 cups of milk (enough to make the soup creamy without making it runny)
Serve soup with crumbled bacon on top plus any other favorite baked potato toppings: cheese, sour-cream, parsley, chopped green onions, etc.
Makes enough for 10+. You can easily halve the recipe.